蒸水蛋?是一道簡單的家常菜,加入花甲一起蒸,多一份鮮甜呢!
只要掌握蛋和雞湯?的比例,滑不溜口的蒸蛋輕易做到?。
食譜示範: https://www.youtube.com/watch?v=l9nDNl4q0SU
份量: 2人 需時: 15分鐘
材料:
花甲 16 隻 (半斤)
雞蛋 2 隻?
鹽 1湯匙
砂糖 少許
雞湯250 毫升
蒸魚豉油 1湯匙
蔥粒適量
Ingredient:
Clams 300g
Eggs 2 pieces
Salt 1 tbsp
Pinch of Sugar
Chicken Broth 250ml
Seasoned Soy Sauce for Seafood 1tbsp
Chopped Green Onion (as garnish)
做法:
- 花甲先加鹽於一大碗水,吐沙30分鐘後再用水沖洗。
Soak clams with salt water to remove mud and sand for 30 minutes, rinse and set aside.
- 燒滾一鍋水,下花甲,當花甲微開口即取出,備用。
In a pot, bring the water to boil and cook the clams until slightly open. Take out and set aside.
- 雞蛋打發後,加入雞湯拌勻。
Beat the egg, add chicken broth and mix well.
- 將花甲放入碟中。
Place clams in a plate.
- 把蛋汁隔篩倒在花甲上。
Pour the sieved egg mixture into the plate.
- 蓋上保鮮紙,放入蒸爐 100度蒸約10分鐘。
Cover with cling wrap. put it into the steam oven. Steam for 10 minutes at 100C.
- 淋上蒸魚豉油.
Pour soy sauce on top, serve.
- 灑上蔥粒,趁熱享用。
Garnish with chopped green onions.
Tips: 想蒸出來的蛋滑一點,要將蛋液隔篩和蓋上保鮮紙可防上倒汗水滴在蛋上,影響光滑度
Strain the egg mixture before pouring into the plate with clams. Cover with cling wrap to avoid water from dripping onto the surface during steaming. You could make a smooth egg texture if you follow these steps.